Creamy potato and corn soup

From this amount of ingredients, a five-liter pot of soup is obtained.
The cooking time in the recipe header is indicated without taking into account the time required to cook the meat broth.

Ingredients

• Potatoes (1400 gr.)
• Canned corn (2 cans, total weight of corn - 680 gr.)
• Carrots (4 small)
• Onion (5 small onions)
• Garlic (1 large head)
• Cream (10%, 500 ml)
• Chicken bouillon
• Tomato sauce (about 4-5 tablespoons with a slide)
• Olive oil (1.5-2.5 tablespoons)
• Greenery:
• Parsley (1 medium bunch)
• Dill (1 medium bunch)
• Green onions (1/2 large bunch)
• Spices:
• Salt (to taste)
• Bay leaf (4-5 small leaves)
• Ground black pepper (to taste)
• Dried garlic (1 tbsp without a slide)
• Paprika (1 tablespoon without a slide)
• Coriander (preferably freshly ground, 1/2 tbsp.)
• Dried thyme (1/2 tbsp.)
• Turmeric (1/3 tbsp without a slide)

Directions

1. Let's prepare all the ingredients. Cook the chicken broth in advance or defrost it if using frozen. Peel potatoes, carrots, onions and garlic. Wash and dry greens. Drain liquid from canned corn.
2. We cut the potatoes into large cubes, carrots and onions into small cubes, finely chop the garlic and herbs.
3. Add potatoes, bay leaves and salt to taste (if the broth is not salty) to a pot with chicken broth, put on fire and cook after boiling over medium heat (5 out of 9 on my electric stove) until the potatoes are ready.
4. At the same time, in a well-heated deep frying pan, greased with olive oil, add the onion and simmer it over a slightly above medium heat (on my electric stove 6 out of 9) under the lid until translucent, stirring occasionally so that the onion does not begin to fry.
5. Add the carrots to the onion and continue to simmer until the carrots are soft, stirring occasionally. If necessary, add a little bit of oil.
6. As soon as the carrots become softer, add the corn and simmer everything together for 5-6 minutes.
7. Add the garlic, stir, reduce the heat to low (on my electric stove 4 out of 9) and continue to simmer until a slight pleasant aroma of garlic.
8. Add tomato sauce to the vegetables in a pan, mix and continue to simmer for another 5-6 minutes.
9. Add spices and vegetables from the pan to the potatoes, mix and cook everything together for about 5 minutes. If you don’t like bay leaves to come across in a plate, you can remove them before laying the vegetables.
10. Add cream at room temperature and, if necessary, a little hot water to the desired soup consistency. Bring to a simmer and simmer for 2-3 minutes.
11. Add chopped herbs, mix and immediately remove from heat. Cover with a lid and let it brew for 10-15 minutes.
12. Moderately thick creamy potato and corn soup will be a great lunch, fragrant, warming, with a delicate creamy taste.
13. Bon appetit!